中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > Key Factors Involved in Lamb Quality from Farm to Fork in Europe 农业科学学报 (英文) 2013,12 (11)
Position: Home > Articles > Key Factors Involved in Lamb Quality from Farm to Fork in Europe Journal of Integrative Agriculture 2013,12 (11)

Key Factors Involved in Lamb Quality from Farm to Fork in Europe

作  者：
Sanudo, Carlos;Muela, Erica;del Mar Campo, Maria
单  位：
Univ Zaragoza, Dept Anim Prod & Food Sci, Zaragoza 50013, Zaragoza, Spain
关键词：
technology;chemical composition;consumer preferences
摘  要：
World lamb consumption is approximately 2 kg per capita with large variations between continents, e.g., 17 kg in Oceania vs. 0.7 kg in North America. With less than one million tonnes, the international trade of sheep meat contributes to a small percentage of the total meat exchanged between countries. On the other hand, lamb represents the highest rate of species trading in relation to the total sheep meat produced. It is therefore likely to find a wide variability of different lamb products in the same market, and that the conservation procedures (such as refrigeration, packaging or freezing), chemical composition, especially the fat due to its implication in human health, flavour development and juiciness perception (affected, i.e., by the feeding or the age or slaughter weight of the animal) and acceptability (based on culinary background) could be considered important indicators of this advantageous situation. In this paper some studies related to the aforementioned indicators are discussed.

相似文章

导出引用
计量
文章访问数: 12
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46